Wash and rinse rice 3 times.
Place in a pan, cover with 3 cups water, cook, stirring time to time for 5 minutes over high heat, bring to the boil.
Reduce heat.
Cover tightly and simmer for 15 minutes.
Remove the lid, and fork it, allowing the steam to escape.
Beat eggs add 1 teaspoon salt.
Soak peas in boiling water for 15 minutes and drain well.
Heat 2 tablespoons oil in a pan.
Add beaten eggs all at once, stirring vigorously with a ladle.
Cook until fluffy over high heat.
Remove to a plate.
Heat remaining oil in a large pan, add onions, peas and flaked vegetarian chicken and fry for 1 minute.
Add rice with salt, pepper, soya sauce and mix rapidly.
Add eggs and remove from fire.
Serve hot.
VEGETARIAN VERSION:
Omit eggs and follow the remaining recipe as directed above.